Description
Creamy banana nut chia pudding made with wholesome ingredients for a refreshing, healthy breakfast, snack, or light summer dessert.
Ingredients
Scale
- 2 cups unsweetened almond milk or milk of choice
- 1/2 cup chia seeds
- 1 large ripe banana, mashed
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 banana, sliced
- 1/4 cup toasted walnuts, chopped
- 1/4 cup toasted pecans, chopped
- 1 tbsp hemp seeds (optional)
- 1 tbsp unsweetened coconut flakes (optional)
- Extra cinnamon for garnish
Instructions
- Whisk together the almond milk, mashed banana, maple syrup or honey, vanilla, cinnamon, and salt until smooth.
- Add the chia seeds and whisk thoroughly for about 1 minute.
- Let the mixture rest for 5 minutes, then whisk again.
- Cover the bowl or divide into jars.
- Refrigerate for at least 4 hours or overnight.
- Toast the walnuts and pecans at 350°F (175°C) for 5 to 7 minutes and allow them to cool.
- Stir the chilled pudding and add a splash of milk if needed.
- Spoon the pudding into serving bowls or jars.
- Top with sliced banana.
- Sprinkle with toasted walnuts, pecans, hemp seeds, coconut flakes, and cinnamon.
- Drizzle with additional maple syrup if desired.
- Serve chilled or refrigerate for up to 5 days.